Tofu Pad Med Mamuang (Thai Tofu & Cashew Stir-Fried)
Tofu Pad Med Mamuang
Namprik Phao / Roasted Chili Paste
usually not vegan because of shrimp paste
usually quite spicy so I replace some chili with tomato
usually use in Tom Yum
INGREDIENTS
2-8 Dried Chili, de-stalked & de-seeded
6 Garlic, peeled (25g)
4 Small Shallots, peeled (70g)
½ Tomato, chopped (50g)
1 tbsp lime juice
1 tbsp shoyu
1 tbsp coconut sugar/palm sugar/cane sugar
1 tbsp tamarind juice (made by put 1 tbsp Tamarind in 100 ml hot water)
METHOD
Preheat the oven to 250°C (482°F)
Line a baking tray with baking paper.
Place the prepared dried chili, garlic, shallots, and chopped tomato onto the lined baking tray.
Place the baking tray in the preheated oven.
Bake for about 20 minutes or until the ingredients are charred.
Once charred, remove the baking tray from the oven.
Transfer the charred chili, garlic, shallots, and tomato into a mortar and pestle.
Grind the ingredients into a paste using the mortar and pestle. Slowly add the remaining ingredients while mixing.
Continue mixing until all the ingredients are well combined and the sugar is completely dissolved.
Tofu Pad Namprik Phao (Thai Stir-Fried Chilli Tofu)
Ingredients
1 tbsp Oil
1 package Firm tofu
2 tbsp Namprik Phao
2 Garlic, minced
½ Onion, sliced
2 tbsp shoyu
½ Bell Pepper, sliced
Hand full Thai sweet basil (or any basil)
method
Cut the pressed firm tofu into bite-sized cubes.
Heat the oil in a large skillet or wok over medium-high heat and carefully add in the tofu cubes.
3. Stir-fry the tofu until it becomes golden brown and slightly crispy on all sides, about 5-7 minutes.
Once the tofu is golden brown, add 2 tablespoons of Namprik Phao (Thai chili paste) and minced garlic to the skillet or wok.
Stir-fry for another 1-2 minutes until the garlic becomes fragrant.
Add sliced onion and sliced bell pepper to the skillet or wok.
Stir-fry for about 2-3 minutes until the vegetables start to soften but still retain some crunch.
Pour in 2 tablespoons of shoyu (soy sauce) into the skillet or wok.
Stir well to coat all the ingredients evenly with the sauce.
Add a handful of Thai sweet basil leaves (or any basil you have) and add them to the skillet or wok.
Quickly stir-fry until the basil leaves are mixed in, the off the heat and cover with a lid until the basil leaves wilt slightly
Enjoy your flavorful and spicy Thai Stir-Fried Chilli Tofu! Usually served with rice.
Adjust the spice level according to your preference by adding more or less Namprik Phao.
Tofu Pad Med Mamuang (Thai Tofu & Cashew Stir-Fried)
Ingredients
1 package Firm Tofu
20g corn flour
Oil for frying
50g onion
70g carrot, sliced
50g cashews
1-2 dried red chilies, de-seeded cut into small pieces
25g Leek, sliced
3 tbsp water
2 tbsp shoyu
12g white sugar
1 tsp flour
method
Cut the pressed firm tofu into bite-sized cubes and coat with corn flour.
Heat oil in a frying pan over medium heat.
Fry the tofu cubes until they are golden and crispy on all sides. Remove and set aside on a paper towel to drain excess oil.
In another pan, add a little more oil if needed. Add sliced onion, sliced carrot, cashews, dried red chilies, and sliced leek.
Stir-fry the vegetables until they are tender but still slightly crisp, and the cashews are lightly toasted.
In a small bowl, mix together water, shoyu (soy sauce), white sugar, and flour until well combined.
Pour the sauce mixture over the tofu and vegetables. Stir well to coat everything evenly in the sauce.
8. Continue cooking for another 1-2 minutes until the sauce thickens and coats the tofu and vegetables nicely.
Once everything is heated through and well combined, remove from heat.
Enjoy your delicious Thai Tofu & Cashew Stir-Fry! Usually served with rice.
Adjust the spice level by adding more or fewer dried red chilies according to your preference.
